Ohhh, cheesecakes are very high on my list of favorite desserts, which is not surprising because they are so damn satisfying! It’s similar to raw cakes, one piece is more than enough and you can make countless variations of it. As we had a picnic this weekend, I knew there would be some yummy biscuits I couldn’t eat, so I spontaneously decided to make a cheesecake primarily for me, but I was kind enough to offer a piece or two to the others as well ;) What you’ll need for this pretty pastel pink cheesecake:
For the crust:
200 g peanuts ♥ 1/2 cup walnuts ♥ 75 g butter ♥ 1 tbsp honey
And for the filling:
500 g cottage cheese ♥ 4 tbsp sour cream ♥ 2 tbsp honey ♥ 7 drops stevia ♥ 2 eggs ♥ 8-10 strawberries
Put both peanuts and walnuts in a blender and start blending. When you get a creamy to flour-like consistency, add butter and honey. Mix again and spread on a pre-buttered cake baking tin. For the filling mix all the ingredients (cottage cheese, sour cream, honey, stevia and strawberry puree) with a whisk OR just add whole strawberries and mix with a hand blender. I blended the filling anyway because it gives a much creamier texture. Put in a preheated oven on 150ºC for 20 minutes, then cover it with a piece of tin foil and bake for another 40 minutes on 160°C.
When the cheesecake is done, let it cool down a bit, then put it in the freezer for a few hours, preferably overnight. Obviously, I never manage to do that because I always decide to make it in a last minute. However, it tastes much better the next day, so I do encourage you to make it a day in advance ;)
My crust was crumbling a lot and I couldn’t move it on another plate. Both the glass plate and the base of the baking tin were very slippery and at one point the cheesecake was on the verge of sliding off the plate (on the floor!!!!), so frustrating! :D What I’m trying to say is: be careful ♥ If you fancy something a bit sweeter, you can also go for a Greek cheesecake I made last year. There can never be too many cheesecakes in this world!